9.8/ 10Excellent
Based on public data
This hotel has little guest-verified firsthand data yet. 0 reports; thin data, conclusions stay cautious. High-value questions (upgrades, lounge, breakfast) stay marked insufficient — we label thin data, we never fabricate.
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9.77/10FlyerKey composite
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Rooms & Views
Two-Bedroom Townhouse
Garden view
The spacious holiday home has 2 bedrooms and 2 bathrooms with a bath and free toiletries. In the kitchenette, guests wil…
Japanese-Style Standard Room with Shared Bathroom and Shared Toilet
This room features a refrigerator, a safe and a sink. Bathroom facilities and toilets are shared.
Japanese-Style Deluxe Room with Shared Bathroom and Private Toilet
This room features a refrigerator, a safe and a sink. Bathroom facilities are shared, and a private toilet is provided.
Japanese-Style Economy Room with Shared Bathroom and Shared Toilet
This room features a refrigerator, a safe and a sink. Bathroom facilities and toilets are shared.
Economy Room (KOUGETSU), with Private Toilet, Shared Bathroom, Non Smoking
2 Twin Futons Internet - Free WiFi 100+ Mbps (good for 1–2 people or up to 6 devices) Food & Drink - Electric ke…
T2 · Official booking system. Actual features may vary.
Restaurants nearby
- Tenjaku★ Michelin Tempura kaiseki, inherited from the chef’s grandfather. Japanese cuisine expresses the turning of the seasons. Tempura is fried one item at a time in canola oil, with a thin, lightly seasoned coating. Dipping sauce is served warm; tofu in a deep-fried style preserves the grandfather’s methods. Dressing tempura items in chopped onions and mustard is the Tenjaku style. Feeling that the afternotes should be light, the meal ends with white rice cooked in clay pots.368m
- Yusokuryori Mankamero★★ Michelin This long-serving restaurant was built as a general store and traded as a sake dealer before transforming into a ryotei. In continuous operation since its founding three centuries ago, Mankamero has preserved tradition by constantly changing. Heir to the tradition of ‘yusoku ryori’, banquet fare served at imperial court functions, the restaurant carries on the Ikama school of ‘shikibocho’, the ceremonial art of knife handling that unites cookery with etiquette—faithfully preserved to the present day. Seasons are reflected everywhere, from the elegant Kyoto kaiseki to the arrangements, serving 979m
- La Biographie···★ Michelin Light dining is the chef’s approach. For the amuse-bouche, the theme is ‘five flavours’. A medley of finger foods adds a playful touch; roast wagyu comes in a clear sauce of beef juices. The meal concludes on a Japanese note, with soba. A soup of vegetable cut ends is poured into the bowl, adding value while ensuring nothing is wasted. The meal weaves abundant experience and creative evolution, unfolding as a biography in food.890m
- KOGA★ Michelin The chef prizes ‘combinations of flavours and aromas’. His mentor in Paris, Christian Le Squer, taught him to seek out new flavours by developing the sensibility of a perfumer. Experience and ideas come together in the ‘Warm Salad’. Vegetables picked in the Takagamine district of Kyoto’s Kita Ward are cooked in a variety of ways, drawing the flavour of each to the fore. Interplay of aromas between char-grilled meat dishes and their sauces express this fare’s unique character.1.1km
- Tozentei★ Michelin Tozentei takes its name from a fictitious restaurant in a novel. ‘Tozen’ means ‘tipsy,’ a state of being slightly and comfortably under the influence; the name invites guests to find pleasure in both tucker and tipple. The fabric of human relations in this family-run restaurant exudes a feel of immersion in a cheerful TV drama or story. Tilefish steamed with plums and kombu consummately combines the flavour of the fish flesh with the tartness of dried plums. Tozentei is located close to Tenmangu, a shrine famous for the plum trees beloved by the poet and statesman Sugawara no Michizane. The co1.2km
- Kombu to Men KiichiBib A fifth-generation kombu merchant turns his hand to ramen, hoping people will rediscover the appeal of kombu. Guests are first invited to taste cold-brewed infusions of three types of kombu: Rishiri, Makombu and Rausu, in that order. Oboro kombu shaved before their eyes offers another point of interest. Bringing these umami-rich flavours together, the “Kombu Ramen” is a bowl where Japan’s dashi culture meets ramen, a national favourite.323m
- Tokuha Motonari★★ Michelin Shinya Matsumoto expresses delicacy and rustic beauty through his cooking. A perfect example is his grilled offerings, cooked upright as if around a sunken hearth. Matsumoto polishes his artisanal skills with a keen eye fixed on the culinary techniques of antiquity. Foods are grilled upright over charcoal in a pot, concentrating their flavour as they roast. The meat and fish’s natural fats fall onto the charcoal, wreathing each item in smoke that adds to their aroma. The chef’s perspective and techniques draw out delicious flavours.2.1km
- MOKO★ Michelin Alexis Moko polished his skills in Paris and London before decamping to Kyoto. Encountering an old merchant’s house that had once served as a dietary school, he opened a restaurant where he could express his knowledge of French cuisine through Japanese ingredients. Moko makes the most of the freshness of vegetables from nearby Ohara while ageing fish and meat in a curing warehouse to amplify umami. Dishes inspired by classic cuisine are dressed generously in sauces to create a light, refreshing touch.1.8km
- NOODLE SHOP RENNOSUKEBib The residential neighbourhood is like a maze and the restaurant has no sign out front. A spotlight on a bowl of ramen in a showcase indicates you’ve arrived. ‘Ramen’ distils the chef’s experience in Kyoto, pairing clear soup made with seafood dashi and pure soy sauce with house-made Kyoto wheat noodles. Thinly sliced roasted pork fillet is from Kyoto-raised swine. Blue bowls of specially ordered Kiyomizu ware set off each meal to its advantage.699m
- Muromachi Yui★★ Michelin Omakase dishes reflect the turning of the seasons; hassun platters convey the month’s events and customs. Dedicated to fresh-from-the-kitchen deliciousness, white rice is served the moment it’s cooked. A generous assortment of accompaniments, such as dried mullet roe, dried baby sardines with pickled plum and savoury seaweed paste, brings joy. ‘Yui’ is short for ‘yuiitsu-muni’, or ‘one and only’. Unique cuisine and unmatched décor captivate diners.2.3km
Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.
Attractions nearby
- Kinkaku-ji Temple Zen Buddhist temple in Kyoto, Japan1.8km
- Kitano Tenmangū Shinto shrine in Kyoto, Japan710m
- Nijō Castle castle in Kyoto, Japan1.6km
- Ryōan-ji Temple temple in Kyoto, Japan2.3km
- Daitoku-ji Temple Zen Buddhist temple in Kyoto, Japan1.8km
- Ninna-ji Temple Buddhist temple in Kyoto, Japan2.6km
- Myōshin-ji Temple Zen Buddhist temple in Kyoto, Japan2.1km
- Shimogamo Shrine Shinto shrine in Sakyō-ku, Kyōto, Japan3.0km
Attraction data from Wikidata (CC0) — reference only.
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